Delicious Homemade Mint and Basil Pesto.


So good.  On pasta, quinoa, lasagne, as a sauce over grilled veggies or meat, in your sandwich…oh the possibilities.



What you’ll need:

A blender! Obvs.

1 cup (tightly packed) fresh mint leaves

1 cup (tightly packed) fresh basil leaves

2/3 cup grated parmesan cheese

1/2 cup olive oil (and maybe a little bit more depending how dry it is)

1/4 cup toasted pine nuts (Toast them in the oven at 350F for 5-7 mins, check on them regularly because its easy to over do them!)

3 large cloves garlic ( I love garlic so I actually put in more than 4 and a little one, but it’s up to you!)

2 tablespoons of  balsamic vinegar

1/4 tsp. kosher salt

a few good grinds of black pepper


So easy. Blend it all up. I used the puree button. Taste it and if it needs more salt/pepper/oil – add some. Done!

IMG_3775It can be refrigerated for about a week and frozen for about a month.

P.S. I’m planning to use it to make pesto quinoa and roasted aubergine and tomatoes! Oh yum.






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